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Mini Rainbow Whoopie Pies
Soft, cake-like shells meet a rich cream cheese filling in these bite-sized rainbow whoopie pies. Using a simple baking mix keeps the batter incredibly easy to pull together, while dividing and tinting the dough creates a playful, vibrant palette. They're a fantastic weekend baking project that kids and adults will love assembling. Plus, the miniature size makes them dangerously easy to snack on.
Equipment
- Oven
- Baking sheet
- Hand Mixer
Ingredients
- 2 tablespoons butter, softened
- ½ cup granulated sugar
- 1½ cups Original Bisquick mix
- 1 egg
- ⅓ cup milk
- 1 teaspoon vanilla
- 4 oz (half of 8-oz package) cream cheese, softened
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 1¼ cups powdered sugar
Instructions
- 1Preheat the oven to 350°F and line large baking sheets with parchment paper.
- 2Beat 2 tablespoons of softened butter and the granulated sugar in a medium bowl on low speed until the mixture looks sandy. Add the baking mix, egg, milk, and 1 teaspoon of vanilla. Beat on medium speed for 2 minutes, scraping down the sides occasionally to ensure everything mixes evenly, until the batter is smooth. Divide the batter evenly into five small bowls, placing about 1/3 cup in each.
- 3Mix a different food color into each bowl to create a rainbow palette. Transfer each colored batter into its own resealable plastic bag and snip 1/4 inch off one bottom corner. Pipe the batter onto the prepared baking sheets to form 1/2-inch circles, using about 1/4 teaspoon per cookie and spacing them 1 inch apart so they don't merge as they spread.
- 4Bake for 3 to 5 minutes, just until the tops spring back when lightly touched. Let the cookies rest on the baking sheets for 2 minutes to firm up before carefully transferring them to wire racks to cool completely for about 20 minutes.
- 5Prepare the filling by beating the softened cream cheese, 1/4 cup of softened butter, and 1/2 teaspoon of vanilla in a medium bowl on low speed until combined. Gradually mix in the powdered sugar on low speed, then increase the mixer to medium and beat for 1 minute until completely smooth.
- 6Assemble the whoopie pies by spreading about 1/2 teaspoon of the cream cheese filling onto the flat bottom of one cookie. Press a second cookie of the same color, flat side down, onto the filling.
Notes
- Storage: Store the finished whoopie pies loosely covered in the refrigerator for up to 3 days.
- Tip: You'll want to make sure your butter and cream cheese are fully softened to room temperature so the filling whips up perfectly smooth.
- Make ahead: You can bake the cookie shells a day in advance and store them in an airtight container at room temperature before filling.
Recipe Details
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